Autumn Turmeric Salad Recipe with Apples and Acorn Squash
All the smells and flavors of Autumn come together in this healthy, easy, and glowing Turmeric Salad with Apples and Acorn Squash.
Recipe inspired by Half Baked Harvest.
Recipe inspired by Half Baked Harvest.
Servings: 4 servings
Ingredients
- 1 acorn squash seeded and cut into half circles
- 1 delicata squash seeded and cut into half circles
- 2 tablespoon olive oil
- 2-3 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 ounces baby kale
- 2 cups baby arugula
- ½ cup shredded and finely chopped carrot
- 1-2 apples cored and thinly sliced
- ½ cup pomegranate arils
- 1 cup smoked Gouda cheese chopped into small cubes
- 1 cup candied walnuts
- 1 large avocado pitted and sliced
For the Dressing
- ⅓ cup tahini
- Juice from 1/2 lemon
- 1-2 tablespoon honey
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 2-4 tablespoon water
- ½ teaspoon turmeric
- salt + pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Line two large baking sheets with foil and toss squash with olive oil, to coat. Drizzle squash with maple syrup and sprinkle with cinnamon, salt, and pepper. Transfer baking sheets to the oven and cook for 25-30 minutes, or until the squash is soft, tender and caramelized, rotating baking sheets once during cooking.
- As the squash cooks, prepare the dressing. In a medium bowl whisk together the ingredients for turmeric tahini dressing and season to taste. Set aside until ready to serve.
- Once the squash is cooked, build your salad. In a large bowl combine the baby kale, arugula, carrot, sliced apples, pomegranate, Gouda cheese, candied walnuts, sliced avocado, and squash. Drizzle with prepared dressing and serve immediately.
Notes
*The skin on the cooked squash is absolutely edible :)
Nutrition
Calories: 952kcal | Carbohydrates: 99g | Protein: 26g | Fat: 55g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 882mg | Potassium: 2883mg | Fiber: 14g | Sugar: 39g | Vitamin A: 14140IU | Vitamin C: 124.6mg | Calcium: 665mg | Iron: 6.3mg
